Overnight Keto Chia Pudding

The Ultimate Combination Guide

Chia seeds are awesome. These tiny Mexican guys pack a whole lot of protein and add a whole lot of oomph. They contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.

So if you’re on keto, and having trouble passing (you know, 💩!), chia seeds are bound to become your new best friends.

Plus, feel free to whip up a large batch and keep it handy in the fridge for the week. i.e. meal prepping supreme!

The Chia Pudding Master Guide 📓

2 tablespoons chia seeds 🥄

+

1 cup ‘milk’ 🥛

Our favorite here will forever be coconut milk, as it lends some natural sweetness to the chia pudding. Having said that, simply use whatever floats your boat here (even water!).

+

sweetener 🍯 (optional)

We’re all about limiting excessive use of sweeteners where possible, and in our opinion a few drops of stevia go a long way here. We particularly love SweetLeaf’s stevia vanilla drops for this one. But again, sweeten as much (and with whatever!) your taste buds desire.

+

toppings 🎩 (optional)

i.e. the fun part! Think anywhere form fresh berries and compotes (raspberry being our favorite!), to extracts (yes for vanilla!), to even cocoa/cacao powder (yup, chocolate pudding at your service!) or matcha.

The Texture

Lets face it, either you love it or you hate it. But for those of you haters out there, may I suggest you give chia pudding one more try by blending it until silky smooth?

This is easier using pre-ground chia seeds (which you can just grind yourself in your blender/bullet/food processor). But also works well using an immersion blender.

And, they’re particularly good this way with some added cocoa powder. i.e. chocolate pudding!

Fact is, chia seeds make a killer thickening agent. So feel free to add them to smoothies for an instant thickening action. We even add them to our bulletproof hot chocolate to make it extra thick and creamy! And nope, not a chia seed in sight.

Instructions

Add more liquid as needed to reach desired consistency (optional). Sweeten to taste and serve with toppings of choice.

Chia pudding can be kept refrigerated in an airtight container for up to a week (i.e. it's ideal for meal prepping!).

Recipe Notes

*If using canned coconut milk (the very thick full-fat kind), you only need to use a couple tablespoons diluted in water.

**I know some of you have voiced that 2 tablespoons of chia seeds results in a runny pudding (that hasn't been the case for me... and many of you either!). This could be due to a variation in seeds, so feel free to add up to 3 tablespoons ;)! Oh, and make sure you're whisking thoroughly to ensure even absorption.

If using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Oh no! Always a bummer when a recipe goes awry! No worries though! There’s a quick fix! Because full fat coconut milk is so thick, you only need 2-4 tablespoons coconut milk. For the remainder liquid, use water, or…a different (less thick) nut milk (this option comes out w/a more rich flavor).

Here is my perfect recipe: 1.5 cups of coconut-almond milk (I use the one from Califia Farms, the “toasted coconut” one) 3 level tablespoons of chia seeds, 2 tablespoons unsweetened cocoa powder, 1 tablespoon coconut oil (sometimes I omit if I’m all out and I’ve also tossed in a quarter of an avocado, which works great too), and 1 tablespoon of Torani sugar-free coconut syrup. I put everything into my Magic Bullet and blend the heck out of it. Then pour into two 8 ounce glass mason jars. It makes 2 almost full jars. Refrigerate over night or longer. So smooth and delicious!!!

Using this recipe (1 cup coconut milk to 2 tablespoons chia seeds) made it way too watery for me. It was more like a cold chia soup than a pudding. I found using 1/2 cup of coconut milk to 2 tablespoons of chia seeds was perfect.

My personal option for sweetener was one packet of Splenda. I also added two teaspoons of real vanilla extract (not the artificial kind).

Oh wow. I made the chocolate one last night. Coconut milk was canned and lumpy from being in the fridge so I whizzed everything up in the nutribullet and just had thick chocolate mousse for breakfast. Yum!

I make this all the time this is my recipe. 1can coconut milk 1/3 cup chai seed 1tablespoon of honey and teaspoon cinnamon never fails place into 4small bowls we eat with lovely fresh berries,bananas prune also yogurt We try many different fruits nuts coconut love love chai breakfasts

I used 3 Tablespoons of Chia seeds, 1 cup unsweetened Milkadamia, 2 tablespoons of peanut butter powder and 1 tablespoon of cocoa and a little monk fruit powdered. It was perfect. I ended up making a triple batch for the next 3 mornings breakfast.

Our Latest Recipes Delivered Right To Your Inbox 📨

gnom-gnom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.